Blueberry Lemon Loaf Recipe -
Blueberry Lemon Loaf Recipe
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Blueberry Lemon Loaf

Recipe by  

"A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    2 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2009

This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened, didn't overmix. I did add 1 tbsp. of lemon juice to the milk to make it like buttermilk and I had to add a little more milk as the batter was a bit dry. I liked this, it's like something you'd buy at Starbucks to go with your coffee. If I made this again, I'd add a little vanilla and double the glaze. This is a very eye-pleasing loaf. Bakes up beautifully.

Most Helpful Critical Review
Sep 07, 2010

Not really a fair review because I changed the recipe and used a brown sugar crumble on top instead of the lemon juice/confectioners' sugar topping. Overall I didn't care for the texture and the flavor was only OK.


85 Ratings

Mar 31, 2009

This was a big hit at Church, I had coffee hour and made all breads. I followed the recipe exactly. Good lemon flavor along with the blueberries. Wonderful!! This will be a permanent in my recipe box.

Aug 24, 2009

I would only recommend that if this bread is not going to be eaten within a day or so, not putting the lemon glaze on top; it seemed to make the bread top a bit soggy. Over all though, an absolutely fabulous bread, wonderful flavor and I enjoy sharing it with everyone!

Mar 30, 2009

This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour cream makes it very moist. It also freezes well--I made 2 loaves, one to eat right away, one to freeze. Thanks for sharing!

Jun 10, 2010

Had a huge bag of lemons and bags of frozen blueberries to use up. Made the Lemon Blueberry Bread from this site on Sunday and loved it. But, got curious to compare this recipe and I made it on Monday. new favorite lemon blueberry combination!! The extra blueberries and the sour cream makes this so moist. I like a more pronounced lemon flavor, so used 3 T of lemon juice and 2 T of lemon zest in the batter instead of whatever was produced by 1 lemon. Drizzling with lemon glaze is going to make this a perfect summer dessert...I can't wait to try it in a bundt pan this weekend.

Aug 14, 2009

This loaf is moist, tangy, and fresh tasting. The ingredient list is typical pantry fair, and the preparation is both quick and easy. The resulting loaf is both aesthetically pleasing and quite appetizing. The fact that this recipe uses a mere 1/2 a stick of butter is a definite plus. I will be making this over and over again, and enjoying it each and every time.

Feb 10, 2010

Just wanted to say - if you want a strong lemon flavour, zest the WHOLE lemon. That wasn't totally clear in the instructions. Use a medium sized lemon. TABLESPOON


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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